Pork for Tamales

Cinco de Mayo - World Cuisine

A delicious recipe for preparing pork to use in making pork tamales. After the meat is cooked and shredded, mix with salsa and refrigerate overnight. If you are making your own tamale dough, you may want to reserve 1 1/4 cup of the broth before draining.

Brief

Prep 20 mins

Cook: 1hr

Total: 1hr20 mins

Servings: 16

Yield: 16 servings

Pork for Tamales

Ingredients

1 pound pork butt roast

2 ½ cups water

½ onion

1 clove garlic

peeled

1 bay leaf

salt to taste

8 black peppercorns

1 dried red chile pepper

Super Nachos

World Cuisine

Directions

Step 1

Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water onion garlic bay leaf salt peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat cover and simmer for 1 hour.

Step 2

Drain broth let meat cool and shred with a fork. Refrigerate overnight if desired.

Nutritional Information

Pork for Tamales

Servings Per Recipe:16

Calories: 32.3

% Daily Value *

Protein: 3.4g 7%

Carbohydrates: 0.7g

Dietary Fiber: 0.2g 1%

Sugars: 0.2g

Fat: 1.7g 3%

Saturated Fat: 0.6g 3%

Cholesterol: 10.3mg 3%

Vitamin A Iu: 12IU

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.4mg 1%

Folate: 0.9mcg

Calcium: 5.9mg 1%

Iron: 0.3mg 2%

Magnesium: 4.4mg 2%

Potassium: 56.2mg 2%

Sodium: 15.3mg 1%

Thiamin: 0.1mg 11%

Calories From Fat: 15.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.